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Lodge Manufacturing Company CRS8DLH Carbon Steel Skillet, 8", Black
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Brand | Lodge |
Material | Steel |
Special Feature | Induction Stovetop Compatible |
Color | Black |
Capacity | 400 Milliliters |
About this item
- Seasoned with oil for a natural, easy-release finish that improves with use
- Carbon steel, preferred by professional kitchens
- The right tool to sear, saute, grill, roast and fry
- At home in the oven, on the stove, on the grill or over the campfire; great for induction cooktops
- Easy care: hand wash, Dry Immediately, rub with cooking oil
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry immediately, rub with cooking oil
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From the manufacturer
Lodge Carbon Steel Skillet, 8-Inch
From commercial broilers to high BTU ranges, this Lodge 8" carbon steel skillet can take the heat in the kitchen. When brought to the table, this distinctive pan makes any meal a more memorable experience. Seasoned with oil for a natural, easy-release finish that improves with use. Perfect tool to sear, saute, grill, roast and fry and can be used in the oven, on the stove, on the grill or over the campfire. Great for induction cooktops. Constructed of 12 gauge carbon steel with welded handles. Carbon steel is preferred by professional kitchens. Easy care: hand wash, dry immediately and rub with cooking oil.
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The griddle is amazing on induction and grills.
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Pan Power: Mauviel's Craft vs. Lodge Legacy! #thisorthat
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Product information
Brand | Lodge |
---|---|
Material | Steel |
Special Feature | Induction Stovetop Compatible |
Color | Black |
Capacity | 400 Milliliters |
Compatible Devices | Smooth Surface Induction |
Product Care Instructions | Hand Wash Only |
Handle Material | Carbon Steel |
Item Weight | 2.1 Pounds |
Is Oven Safe | Yes |
Model Name | CRS8DLH |
Has Nonstick Coating | No |
Is Dishwasher Safe | No |
Specific Uses For Product | Cooking |
Product Dimensions | 11.3 x 8.2 x 3.5 inches |
Item Weight | 2.12 pounds |
Department | unisex-adult |
Manufacturer | Lodge |
ASIN | B01NCP4KLX |
Country of Origin | USA |
Item model number | Skillet |
Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank | #4,922 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #68 in Skillets |
Is Discontinued By Manufacturer | No |
Date First Available | April 1, 2017 |
Warranty & Support
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Product guides and documents
Product Description
From commercial broilers to high BTU ranges, this Lodge 8" carbon steel skillet can take the heat in the kitchen. When brought to the table, this distinctive pan makes any meal a more memorable experience. Seasoned with oil for a natural, easy-release finish that improves with use. Perfect tool to sear, saute, grill, roast and fry and can be used in the oven, on the stove, on the grill or over the campfire. Great for induction cooktops. Constructed of 12 gauge carbon steel with welded handles. Carbon steel is preferred by professional kitchens. Easy care: hand wash, dry immediately and rub with cooking oil.
Compare with similar items
This Item Lodge Manufacturing Company CRS8DLH Carbon Steel Skillet, 8", Black | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | -11% $44.72$44.72 List: $50.00 | -34% $21.59$21.59 List: $32.95 | $39.95$39.95 | $49.90$49.90 | $39.99$39.99 | $24.74$24.74 |
Delivery | Get it as soon as Wednesday, May 22 | Get it as soon as Monday, May 20 | Get it as soon as Monday, May 20 | Get it as soon as Monday, May 20 | Get it as soon as Tuesday, May 21 | Get it as soon as Monday, May 20 |
Customer Ratings | ||||||
Heat distribution | 4.1 | 4.1 | 4.1 | 4.7 | 4.3 | 4.5 |
Versatility | 4.1 | 4.0 | 3.2 | 4.5 | 3.9 | 4.1 |
Easy to clean | 4.0 | 4.3 | 4.1 | 4.6 | 3.9 | 4.0 |
Durability | 4.5 | — | 4.0 | 5.0 | 3.7 | — |
Value for money | 4.4 | 4.0 | 4.3 | 4.7 | — | — |
Sold By | doxa-worldwide | Amazon.com | Amazon.com | Amazon.com | YANTURION | Amazon.com |
capacity | 400 milliliters | 12 inches | 1.8 liters | 5 liters | 1 cubic inches | 8.5 inches |
material | Steel | Carbon Steel | Carbon Steel | Cast Iron | Carbon Steel | Carbon Steel |
diameter | — | 12 inches inches | 8 inches inches | 12 inches inches | — | 8.5 inches inches |
has nonstick coating | ✗ | ✗ | ✓ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✓ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✗ | ✓ |
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the value, cleanliness, and quality of the saute fry pan. For example, they mention it's well worth the investment, can withstand dish washing detergent, and is heavy duty. Customers are also happy with heat distribution. That said, some complain about the warping. Opinions are mixed on size, stickiness, and weight.
AI-generated from the text of customer reviews
Customers like the quality of the pan. They say it's a solid frying pan, and is heavy duty. They also say the cooking results are great and getting better with each use. Some mention that the pan is a little shallow 1.4" tall. Overall, most are satisfied with the quality and performance of the product.
"...Very hardy - very tough, and you can use sharp utensils without worrying about scratching them...." Read more
"...breakfast or whipping up a weeknight dinner, the Lodge CRS12 delivers consistent and even heat distribution for superior cooking results...." Read more
"...My technique is pretty solid. The taste of this breakfast, cooked in this pan is perfect, noticeably better than in my 14 inch non-stick (Teflon?)..." Read more
"...Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost...." Read more
Customers like the heat distribution of the saute fry pan. They mention that it heats well, the surface heat distribution seems pretty even, and it heat up super fast. They also say it's excellent for low heat cooking and that it responds to heat adjustments much better than cast iron pans. Customers also mention that the handle is much more comfortable heat wise than a typical cast iron and that there is no insulating material on the steel handles.
"...no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as..." Read more
"...Its pre-seasoned surface, exceptional heat retention, and versatility make it an essential tool for any home cook's culinary adventures...." Read more
"...copper between the pan and the electric heating element, I can't get even cooking heat because the bottom of the pan is not flat and does not..." Read more
"...I find this handle is excellent. It doesn't get hot while making breakfast, but realize it does get hot in the oven...." Read more
Customers like the cleanliness of the saute fry pan. They mention that it can be cleaned with a paper towel, it cleans and seasons exactly like cast iron, and it can withstand dish washing detergent without damaging it.
"...Cleanup this AM was super easy. The pan wiped clean with a paper towel. Zero sticking of either ham or potato bits...." Read more
"...It goes in the oven safely for frittatas. Cleans and seasons exactly like cast iron or French steel, no difference..." Read more
"...Heats evenly, easy to clean and has sturdy handles to grab onto...." Read more
"...No it wasn't a complete failure, but it did require a bit of scrubbing..." Read more
Customers like the value of the saute fry pan. They say it's a great buy, well worth the investment, and the silicone handle covers are worth the money. Some say the pans keep getting better and better.
"...Overall this pan is worth ever cent I paid and the effort I put into seasoning it right...." Read more
"...Good price" Read more
"...Price, more expensive than the cast iron but performed the worst on initial cook..." Read more
"...These Lodge pans - I now have two - are relatively inexpensive (considering how much you can spend on fancy French versions), solid and well-made...." Read more
Customers have mixed opinions about the weight of the saute fry pan. Some find it not too heavy, while others say it's borderline too heavy. The handle is heavier than the pan, and some customers say the metal doesn't seem as heavy as cast iron.
"...and it’s noticeably lighter than cast iron - so it heats and cools faster than cast iron...." Read more
"...Canoe, horse, truck etc. It is lighter than cast iron, but more for a base camp type thing.To be economical with words, Get the 10" first...." Read more
"...A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big..." Read more
"...Darned fine looking pan and without the weight of iron...." Read more
Customers are mixed about the stickiness of the saute fry pan. Some mention that it's reasonably non-stick after the first use, and easy to clean. However, others say that it sticks to the pan more than expected, and the seasoning doesn't stick quite as well.
"...ready to use, and the pre-seasoning process enhances its non-stick properties while imparting a natural and rich flavor to the dishes...." Read more
"...Cracked the egg and dropped it in and it stuck to the pan almost immediately. I've uploaded some photos of the egg's journey...#..." Read more
"...The eggs turn easily, without significant sticking. Realize, the pan is not fully seasoned yet. I also continue to turn the hash...." Read more
"...scrub with some chain mail and a reseason in the oven it’s delightfully non-stick...." Read more
Customers are mixed about the size of the saute fry pan. Some mention that they love the larger size, saying it's the perfect size for small sauté meals. However, others say that it'll overheat easily and the usable area is too small.
"...But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the..." Read more
"Solid fry pan but a little shallow 1.4" tall. Disappointed I chose10" as bottom area was 7.5". Should have taken a larger diameter pan" Read more
"...sautéing to frying and baking, this skillet's ample surface area provides enough room to prepare meals for both small and large gatherings...." Read more
"...I also continue to turn the hash. I love that the pan is large enough to accommodate everything at one time...." Read more
Customers are dissatisfied with the warping of the saute fry pan. They mention that it warps slightly after prolonged stovetop use, and that there is an inherent warping in the production process. Some say that the warp became much more detectable after 200'.
"...with this carbon steel pan on my glass top stove, and the pan's tendency to warp means I will not be replacing my teflon pans with carbon steel pans...." Read more
"The pan warped a little after a couple uses" Read more
"Works well and well made, but it’s not actually flat and warps more when heated so it spins around on glass cook tops and doesn’t heat evenly...." Read more
"...It is warped in the center and heats unevenly. Everything in the center of the warp cooks faster then the outer parts...." Read more
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I've used cast iron cookware for many years, although probably like some other people, I have gravitated to the "non-stick" camp for the last few pans I've bought.
But I've gone through several non-stick pans, for various reasons - one of which was that the handle was heavier than the pan (which was made of aluminum) which sometimes caused it to tip over backwards, because of the weight of the handle.
Simply because the pan is out of balance might not seem to be too much of a problem, but when it tips backwards and spills hot grease out on the stove when the weight of the food is removed, it is a disaster waiting to happen. A tip-prone pan full of hot grease on a hot stove-top can flip without warning, with just the slightest bump or jostle.
When this happens, catching you totally by surprise, your startled reaction to try to grab the pan could cause you to accidentally knock the pan - with the hot grease - off of the stove.
This is very dangerous, because just imagine a grease fire starting on top of the stove, which would be disastrous, to say the least. Hot grease splashed on a hot burner equals instant fire.
Of course, that's on an electric stove. On a gas range, the flame is already present.
Either way, it's a potential disaster.
And if the handle was sticking out over the edge of the stove, the pan could easily flip over backwards, throwing hot grease everywhere.
Or worse yet, splash the hot grease back on you, giving you severe burns in addition to the grease fire!
A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big deal.
But it definitely is a big deal. Something that might seem to be very minor can escalate completely out of control, with terrible consequences, before you even know it has happened.
I didn't really pay close attention at first, but once I discovered that it was handle-heavy, I realized how dangerous that could be. It's not something that you notice right away, but while it's sitting on a hot stove burner is not exactly the best time to find it out. It only takes one small incident for disaster to strike, whether or not you were aware of it. One inadvertent wrong move could cause a catastrophe.
When you discover that a pan has a problem with the handle being too heavy, the best time to get rid of it is immediately, because it can tip backwards in a split second even if you're aware of it, and the hot grease can easily catch fire.
And then, a second no-stick pan didn't have a problem with the handle being too heavy, but did have other problems.
Over time, the "non-stick" part became "always stick," which was disgruntling, because that was the primary reason you wanted a non-stick pan in the first place.
In addition to the ugly spot in the middle of the pan where the non-stick surface wore off, it emitted a chemical stench (sort of like brake fluid) every time it was heated up - which they say can kill a parakeet, so you know it's not exactly healthy for humans, either.
Plus, it also kills your appetite.
That weird industrial odor has no place in the kitchen, and doesn't do a lot for the olfactory senses in anticipation of the delicious meal you are attempting to create.
Ultimately, the non-stick part deteriorated, and you were left with a pan that would sometimes stick even worse than a plain aluminum or cast-iron pan.
And so from every angle, nothing about the "non-stick" pans was a boon to cooking; in fact, it was a complete fiasco.
The only saving grace about those pans was that they had an insulated handle, which was very handy, because you didn't need an oven mitt or a dishtowel to be able to pick them up.
But then, that insulation was what made the handle heavier than the pan to start with!
Probably my big meal of the day is breakfast - and I have long been accustomed to using three pans - all the same size - (8") to make breakfast; meat, hash browns, and eggs. Three different pans, with all three food items going at the same time.
And so I bought one of these carbon steel pans, to try it out and see how I liked it.
The first thing you notice is that they are heavy; not super-heavy like cast iron, but definitely heavy. And the handles are very long, which seems a little strange.
But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the hot stove. And, the handle does get warm, but usually not so hot that you can't grasp the handle with your bare hand.
As to the length of the handles; you get in the habit of positioning the handles sort of angled out to the side, instead of straight back.
At the time I ordered my pan, I also ordered the red slip-on handle cover, which is especially made for the long handle, thinking that if I liked it, and got more pans later on, I could use it for all of them.
To make a long story short, I now have three pans, and never have to use the handle cover, because the handles do get warm, but not so hot that you need an oven mitt to pick them up.
Except when you heat them in the oven to re-season them, in which case you absolutely do need a handle cover of some sort, when you first take them out of the oven.
But that's the beauty of these pans: Because there is no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as often as needed (which probably will mean only two or three times) until they perform as well as a no-stick pan. (Actually, better. The non-stick aspect of these pans gets smoother with each use).
To clean them, I just put them in the sink and run some hot water in them, and let them stand (nestled together) for a few minutes - or as long as it takes for me to remember them and come back to the sink, and then go over them with the Dobie pad and washcloth under hot running water, and rinse them off, and wipe them dry with the wrung-out wash cloth, and then put them back into the oven storage drawer, ready to go for the next time.
Very hardy - very tough, and you can use sharp utensils without worrying about scratching them. Plus, your kitchen has the wonderful aroma of good food cooking, instead of smelling like brake fluid.
Go for it!
PS: Although it's probably not necessary, I've gotten in the habit of spraying all my pans, first thing, with non-stick spray, and then turning the heat on to pre-heat the pans, before I put any food or oil into them.
And then, I read somewhere to always let the food warm up to room temperature, if possible, before you put it into the pan (which had been pre-heated) to assure that the food won't stick.
However, I sometimes forget, and put frozen sausage patties right from the freezer into the pan. (And ditto, the frozen hash browns - right out of the bag.)
But after they've been seasoned a few times, not much is going to stick anyway, so it doesn't prove to be a problem.
First and foremost, the 12-inch size of the skillet is perfect for a wide range of cooking tasks. From searing and sautéing to frying and baking, this skillet's ample surface area provides enough room to prepare meals for both small and large gatherings. Whether I'm cooking a hearty breakfast or whipping up a weeknight dinner, the Lodge CRS12 delivers consistent and even heat distribution for superior cooking results.
The pre-seasoned feature of this carbon steel skillet is a real game-changer. It arrives ready to use, and the pre-seasoning process enhances its non-stick properties while imparting a natural and rich flavor to the dishes. The more I cook with it, the better it performs, building up its seasoning over time to create a non-stick surface that rivals traditional non-stick pans.
The versatility of the Lodge CRS12 is remarkable. It transitions seamlessly from stovetop to oven, allowing me to start a dish on the burner and finish it off in the oven without needing to switch cookware. The skillet's high sides and sturdy handle make it easy to handle and maneuver, even when transferring it to and from the oven.
The carbon steel construction is robust and durable, capable of withstanding high temperatures and consistent use. While it might require a bit of maintenance to prevent rusting (such as drying it thoroughly after washing), the effort is well worth the quality of cooking it provides. The skillet's ability to develop a beautiful patina over time adds to its charm and character.
From searing steaks to creating mouthwatering stir-fries, the Lodge CRS12 consistently delivers exceptional cooking performance. The skillet's ability to achieve a perfect sear on meats and a delightful caramelization on vegetables is truly impressive. It's become my go-to pan for achieving restaurant-quality results in my own kitchen.
One consideration to keep in mind is that, like cast iron, the Lodge CRS12 can be heavy, especially when fully loaded with food. While the weight is a testament to its durability, it's something to be mindful of, particularly if you have wrist or hand sensitivity.
In conclusion, the Lodge CRS12 Carbon Steel Skillet is a true kitchen workhorse that combines the best of both cast iron and non-stick cookware. Its pre-seasoned surface, exceptional heat retention, and versatility make it an essential tool for any home cook's culinary adventures. Whether you're a beginner in the kitchen or a seasoned chef, this skillet will quickly become a treasured and reliable companion in your culinary journey. Elevate your cooking game and experience the joy of exceptional meals with the Lodge CRS12 Carbon Steel Skillet – a timeless addition to your cookware collection.
Top reviews from other countries
Reviewed in Canada on December 9, 2023
unifome, versatil simplemente excelente, recomendado
Reviewed in Canada on December 18, 2021
The handles are a great addition for moving the pan out of the way for washing or cooling off. The pan cleans up easily given the tall lip and handles. I generally add water and bring it to a boil to lightly scrape off the stuck bits. With a light wipe in the sink when it cools down to remove any extra bits, I let it dry off and give it a light coating of oil with a clean cloth. If you find it loses its coating, you can add it back with the same basic process as a cast iron pan, though I haven't had to do that yet (I avoid acidic foods, and clean it carefully).
This pan would also be great for camping (though this one is not leaving my kitchen any time soon).